Recipes

Blueberry Cornmeal Quick Bread

Blueberry Cornmeal Quick Bread

A moist and flavorful blueberry cornmeal quick bread, perfect with a spread of nondairy butter and fruit jam.
Couverts8
Preparation 15 minutes
Preparation time:50 minutes
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Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan
  • medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Wire rack
  • Toothpick

Ingredients

  • 1 teaspoon pure vanilla extract
  • 1 cup 235 ml plain almond or other nondairy milk
  • ½ cup 62 g dried blueberries
  • ½ cup 60 g cornmeal
  • ½ cup 55 g chopped pecans
  • ½ cup 96 g raw sugar
  • ¾ cup 170 g blueberry soy or other nondairy yogurt
  • ¼ cup 60 ml canola oil
  • 1½ cups 180 g whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a medium mixing bowl, whisk together the yogurt, oil, milk, and vanilla.
  • In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
  • Fold the wet ingredients into the dry, being careful not to overmix.
  • Fold in the pecans and dried blueberries.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Place the loaf on a wire rack, still in the pan, for about 15 minutes.
  • Transfer directly to the rack and let cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Enjoy warm with a spread of nondairy butter and blueberry jam.
Wine Advice:
A lightly sparkling Moscato or a fruity white Zinfandel complements the sweet and nutty flavors.

Nutrition values

Calories: 225 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 10 g | Sugar: 12 g
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Course; Bread / Breakfast / Snack
Cuisine; American
Diets; Dairy-Free / Nut Free / Vegan / Vegetarian

Chocolate Chip Breads

Chocolate Chip Breads

These rich and decadent mini loaves, filled with chocolate chips and a hint of espresso, are perfect for sharing or indulging on your own.
Couverts6
Preparation 15 minutes
Preparation time:45 minutes
Deel op Facebook Print Recipe

Equipment

  • 6 mini loaf tins, Large bowl, Medium bowl, Whisk, Sifter

Ingredients

  • ¾ cup 170 g plain or vanilla soy yogurt
  • 1 cup 235 ml canola oil
  • 1 tablespoon 15 ml pure vanilla extract
  • 1 tablespoon 15 ml chocolate extract (or more vanilla)
  • 2 cups 400 g granulated sugar
  • 2 tablespoons 44 g molasses
  • ½ cup 120 ml coffee-flavored liqueur (such as Kahlúa)
  • 1 cup 235 ml vanilla or plain soy or other nondairy milk
  • ½ cup 22 g instant coffee crystals
  • 3½ cups 438 g all-purpose flour
  • 1 cup 120 g whole wheat pastry flour
  • ½ cup 40 g unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 tablespoons 16 g cornstarch
  • 1 teaspoon salt
  • 1½ cups 264 g nondairy semisweet chocolate chips
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Spray 6 mini loaf tins with nonstick spray.
  • In a large-size bowl, mix together the yogurt, oil, vanilla, chocolate extract, sugar, molasses, coffee liqueur, milk, and coffee crystals.
  • In a separate bowl, sift together the flours, cocoa powder, baking powder, baking soda, cornstarch, and salt.
  • Fold the dry ingredients into the wet, being careful not to overmix.
  • Fold in the chocolate chips.
  • Fill the mini loaf tins two-thirds full.
  • Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool before serving.

Notes & Wine Advice

Serving Tip:
Serve with a tall glass of cold soy milk for the ultimate indulgence.
Wine Advice:
Pair with a rich, dark wine such as a Shiraz to complement the espresso and chocolate flavors.

Nutrition values

Calories: 280 kcal | Carbohydrates: 45 g | Protein: 3 g | Fat: 12 g | Sugar: 25 g
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Course; Bread / Dessert
Cuisine; American
Diets; Diabetic / Gluten-Free / Nut Free / Vegan / Vegetarian

Lemon Thyme Quick Bread

Lemon Thyme Quick Bread

Lemon and thyme combine in this subtly fragrant and zesty quick bread, perfect for spring days and an unexpected treat for your taste buds.
Couverts1
Preparation 15 minutes
Preparation time:50 minutes
Deel op Facebook Print Recipe

Equipment

  • Large bowl, Medium bowl, Loaf pan, Whisk, Wire rack

Ingredients

  • 1 cup 240 g vanilla soy or other nondairy yogurt
  • â…“ cup 80 ml canola oil
  • 2 teaspoons pure lemon extract
  • 2 teaspoons lemon zest
  • 1 tablespoon 15 ml fresh lemon juice
  • 1 cup 132 g granulated sugar
  • 1½ cups 188 g all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a medium-size bowl, whisk together the yogurt, oil, lemon extract, lemon zest, lemon juice, and sugar until emulsified.
  • In a large-size bowl, sift together the flour and baking powder.
  • Crumble the thyme between your fingers and sprinkle it over the flour.
  • Fold the wet ingredients into the dry, being careful not to overmix.
  • Pour the batter into the prepared pan.
  • Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 30 minutes before transferring it to a wire rack.
  • Allow it to cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Serve with a dollop of vegan butter and a cup of tea for a refreshing afternoon snack.
Wine Advice:
Pair with a crisp white wine like Chardonnay to complement the lemon’s zesty freshness.

Nutrition values

Calories: 210 kcal | Carbohydrates: 35 g | Protein: 2 g | Fat: 7 g | Sugar: 14 g
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Course; Breakfast / Dessert
Cuisine; American
Diets; Diabetic / Gluten-Free / Low Sodium / Nut Free / Vegan / Vegetarian

Figs Quick Bread

Figs Quick Bread

This scrumptious, fig-filled loaf combines wholesome ingredients and delicate flavors, making it a perfect addition to any spring celebration or cozy afternoon.
Couverts1
Preparation 15 minutes
Preparation time:1 hour
Deel op Facebook Print Recipe

Equipment

  • Large bowl, Medium bowl, Loaf pan, Whisk, Wire rack

Ingredients

  • 1 cup 120 g whole wheat pastry flour
  • ¾ cup 90 g light spelt flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup 31 g almond meal
  • ½ cup 96 g Sucanat
  • ½ cup 120 g vanilla soy or other nondairy yogurt
  • 1 cup 235 ml plain almond or other nondairy milk
  • 1 teaspoon rose water
  • 1 teaspoon pure vanilla extract
  • â…“ cup 80 ml vegetable or canola oil
  • 1 cup 170 g chopped dried figs
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a large-size bowl, sift together the flours, baking powder, baking soda, and salt.
  • Whisk in the almond meal.
  • In a medium-size bowl, whisk together the Sucanat, yogurt, milk, rose water, vanilla, and oil.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Fold in the chopped figs.
  • Pour the batter into the prepared pan.
  • Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • If the loaf browns too much before it’s done, cover loosely with foil.
  • Turn off the oven and leave the loaf in for another 10 minutes.
  • Let the bread cool in the pan for 30 minutes before transferring it to a wire rack.
  • Allow it to cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Serve this bread with a cup of herbal tea for a lovely afternoon snack or as part of a brunch spread.
Wine Advice:
Pair with a slightly sweet, crisp white wine like a Sauvignon Blanc to balance the figs and rose water flavors.

Nutrition values

Calories: 210 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 8 g | Sugar: 16 g
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Course; Bread / Dessert
Cuisine; American
Diets; Diabetic / Gluten-Free / Nut Free / Vegan / Vegetarian

Pumpkin Whiskey Bread

Pumpkin Whiskey Bread

A moist, boozy loaf with a slight fruitcake resemblance, without the eggs but packed with rich flavors of pumpkin, cinnamon, and whiskey.
Couverts1
Preparation 15 minutes
Preparation time:50 minutes
Deel op Facebook Print Recipe

Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan, mixing bowls, whisk, wire rack

Ingredients

  • ¼ cup 60 ml canola or vegetable oil
  • ¼ cup 60 ml whiskey
  • 2 teaspoons pure vanilla extract
  • 1½ teaspoons baking powder
  • 1 tablespoon 8 g egg replacer powder, such as Ener-G
  • ½ teaspoon fine sea salt
  • ¼ cup 60 ml plain soy or other nondairy milk
  • ¾ cup 183 g pumpkin purée
  • 1½ cups 180 g whole wheat pastry flour
  • ½ teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ cup 40 g raisins
  • ¼ cup 34 g candied ginger, finely chopped
  • ½ cup 96 g Sucanat
  • 2 tablespoons 16 g instant coconut milk powder (optional)
  • ½ teaspoon baking soda

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a medium-size bowl, whisk together the oil, whiskey, pumpkin purée, vanilla, Sucanat, and soy milk.
  • In a large-size bowl, sift together the flour, coconut powder (if using), salt, baking powder, baking soda, egg replacer powder, ginger, and cinnamon.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the raisins and chopped candied ginger.
  • Pour the batter into the prepared loaf pan.
  • Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  • If the loaf browns too quickly, loosely cover with foil.
  • Place the loaf on a wire rack, still in the pan, for about 15 minutes before transferring to the rack to cool completely.

Notes & Wine Advice

Serving Tip:
Serve with a cup of warm tea or coffee for a perfect autumn treat.
Wine Advice:
Pair with a sweet dessert wine like Muscat to complement the rich, spiced flavors of the bread.

Nutrition values

Calories: 200 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 7 g | Sugar: 12 g
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Course; Bread / Cake / Dessert
Cuisine; American
Diets; Diabetic / Gluten-Free / Kosher / Nut Free / Soy Free / Vegan / Vegetarian

Chinese Five-Spice Powder

Chinese Five-Spice Powder

A flavorful and aromatic blend of spices that will enhance your dishes with a balance of sweet, savory, and spicy notes.
Couverts1
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • Airtight container, mixing bowl

Ingredients

  • 1 tablespoon 6 g ground anise
  • 1 tablespoon 6 g ground cinnamon
  • 2 teaspoons ground toasted black peppercorns
  • ½ teaspoon ground cloves
  • 4 teaspoons 8 g ground fennel

Instructions

  • Combine all the spices in a mixing bowl.
  • Mix thoroughly to ensure an even distribution of the spices.
  • Store the blend in an airtight container in a cool, dry place.

Notes & Wine Advice

Serving Tip:
Use as a seasoning for stir-fries, meats, or vegetable dishes to add an aromatic and slightly sweet flavor.
Wine Advice:
A light, crisp white wine like Riesling complements the spice blend’s sweetness and complexity.

Nutrition values

Calories: 18 kcal | Carbohydrates: 4 g | Protein: 0 g | Fat: 0 g | Sugar: 0 g
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Course; Spices & Seasoning
Cuisine; China
Diets; Gluten-Free / Kosher / Low Carb / Nut Free / Pescatarian / Vegan / Vegetarian

Homemade Curry Powder

Homemade Curry Powder

Spice up your dishes with this homemade curry powder, which can be adjusted for the perfect heat level to match your taste!
Couverts1
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • airtight container

Ingredients

  • 5 teaspoons 9 g ground coriander
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon ground turmeric or more for a stronger yellow color
  • 1 teaspoon five-spice powder store-bought or homemade

Instructions

  • Mix all the spices together in a small bowl.
  • Store in an airtight container in a cool, dry place.

Notes & Wine Advice

Serving Tip:
Use this curry powder in soups, stews, rice dishes, or roasted vegetables for an extra punch of flavor.
Wine Advice:
A light, crisp white wine such as a Riesling or a refreshing Sauvignon Blanc pairs well with the bold spices in curry powder.

Nutrition values

Calories: 16 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 0 g | Sugar: 0 g
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Course; Spices & Seasoning
Cuisine; India
Diets; Gluten-Free / Low Fat / Soy Free / Vegan

Berbere Spice Blend

Berbere Spice Blend

This aromatic and flavorful Ethiopian spice blend can be used in a variety of dishes, from seitan to tofu, or mixed into mayonnaise for a delicious aioli spread.
Couverts1
Preparation 10 minutes
Preparation time:2 minutes
Deel op Facebook Print Recipe

Equipment

  • Dry pan
  • Spice grinder or coffee grinder (dedicated to spices)
  • airtight container

Ingredients

  • 2 teaspoons whole cumin seeds
  • 4 whole cloves
  • ½ teaspoon black peppercorns
  • ¼ teaspoon whole allspice
  • 1 dried ancho chile pepper ground into a fine powder (about 2 tablespoons [16 g] powder)
  • 3 tablespoons 21 g smoked paprika
  • 1 teaspoon ground ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt

Instructions

  • In a dry pan, toast the cumin seeds, cloves, peppercorns, and allspice for 1 to 2 minutes.
  • Be careful not to burn.
  • Grind the toasted spices into a powder using a spice grinder or coffee grinder.
  • Add the chile powder, paprika, ginger, turmeric, cinnamon, and salt to the ground spices.
  • Mix well.
  • Store in an airtight container in a cool, dry place.

Notes & Wine Advice

Serving Tip:
This spice blend is great for adding depth of flavor to plant-based dishes like seitan or tofu, or for creating a delicious aioli spread.
Wine Advice:
A spicy red wine such as a Zinfandel or Syrah complements the bold flavors of Berbere spice.

Nutrition values

Calories: 17 kcal | Carbohydrates: 3 g | Protein: 0 g | Fat: 1 g | Sugar: 1 g
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Course; Spices & Seasoning
Cuisine; Africa
Diets; Gluten-Free / Low Fat / Soy Free / Vegan

Taco Seasoning

Taco Seasoning

This homemade taco seasoning is the perfect alternative to store-bought versions, and it’s quick and easy to make with common pantry ingredients!
Couverts1
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • Airtight container (small size)
  • Spoon or shaker

Ingredients

  • 1 tablespoon 8 g garlic powder
  • 1 tablespoon 8 g onion powder
  • 1 tablespoon 13 g granulated sugar
  • 1 tablespoon 6 g ground cumin
  • 1 tablespoon 7 g paprika
  • 2 tablespoons 14 g chili powder
  • 1½ teaspoons salt

Instructions

  • Place all ingredients in a small-size airtight container.
  • Shake vigorously to combine.
  • Store in a cool, dry place.

Notes & Wine Advice

Serving Tip:
Sprinkle over tacos, burritos, or any dish that could use a flavorful kick. Adjust the amount based on your spice preference.
Wine Advice:
A light, crisp white wine such as Sauvignon Blanc pairs wonderfully with the bold flavors of taco seasoning.

Nutrition values

Calories: 25 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 0 g | Sugar: 2 g
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Course; Spices & Seasoning
Cuisine; Mexican
Diets; Gluten-Free / Low Fat / Soy Free / Vegan